Grilled shrimp with coriander sauce and black bean cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Sherry vinegar |
| 2 | tablespoons | Shallot; minced |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Ground coriander |
| 20 | Whole shrimp; raw, peeled and deveined | |
| 3 | tablespoons | Olive oil |
| ½ | teaspoon | Minced garlic |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter |
| 1 | tablespoon | Cilantro; minced |
| 4 | Black bean cakes | |
Directions
1. Combine first 5 ingredients in heavy small saucepan. Add ½ teaspoon coriander. Boil until reduced to 2 Tablespoons, about 5 minutes.
2. Preheat broiler. Mix shrimp, oil, garlic, cumin, cayenne, salt and ½ teaspoon coriander in bowl. Thread 5 shrimp on each of 4 bamboo skewers.
(Soak skewers in water for 30 minutes first.) Grill until shrimp are opaque, about 2 minutes per side. Keep warm.
3. Bring wine mixture to boil. Remove from heat; whisk in butter 1 Tablespoon at a time. Stir in cilantro. Place 1 bean cake on each of four plates. Remove shrimp from skewers; arrange around bean cakes. Spoon sauce around cakes.
NOTES : Need 1 recipe Black Bean Cakes Posted to MC-Recipe Digest V1 #804 by LLORONITA@... on Sep 25, 1997